Spinach Lasagna

This is a healthier take on another classic dish. I’ve started working with the “no boil” lasagna noodles because I find it a lot easier to place them in the casserole dish than pre-cooked noodles. You can take this one step further and make your own marinara sauce, but I like to keep my recipes relatively quick and easy to make.

INGREDIENTS

Lasagna Noodles (12 No Boil Lasagna noodles)

3 Cups Marinara Sauce or Spaghetti Sauce

2.5 Cups Ricotta Cheese (Low-skim)

2.5 Cups Mozzarella Cheese (Low-skim)

1 Cup slices Mushrooms (Canned or fresh)

3 Cups Baby Spinach (fresh)

Basil (fresh, to taste)

Italian Seasoning (optional, to taste)

PREPARATION

Pre-heat the oven to 375F. In a casserole dish, create 3 layers in the following order:

Noodles (4 per layer)

Ricotta Cheese

Italian Seasoning and Basil (optional)

Spinach

Mushrooms

Marinara Sauce

Mozzarella Cheese

Cover the casserole dish with aluminum foil and bake in the oven for 1 hour.